Rub each beef tenderloin filet with ¼ teaspoon blackening spice. Over medium-high, heat olive oil in a large sauté pan. Sear filetsuntil brown on each side. Transfer to a baking sheet, place in oven and cook to medium-rare, about 5 minutes, or to desired doneness.

In the same sauté pan over medium heat, sauté shallots and garlic until tender. Add wine and reduce by half. Add chicken stock and reduce by half again. Add salt and mustard and continue cooking until sauce is creamy.

In a medium bowl, toss together all ingredients for Jambalaya Vegetables until well combined. Sauté vegetables briefly just to heat.